Culinology - June 2017 - 25
EDITORIAL
Shifting animal
welfare perceptions
driving change
across supply chain
E
volving consumer views of animal welfare issues are having an increasingly
profound effect on livestock production in
the US. Just as the clean label and freefrom phenomena have swept other segments of the food market and influenced
consumer choices, a similar trend is altering how consumers see the desirability of
the dairy products, eggs, meat and poultry
products they buy.
The emergence of antibiotic resistance,
for example, and steps being taken across
the animal agriculture supply chain to
eliminate or reduce the use of antibiotics
critical to human health is one such issue
driving the trend. Another is legislation
related to the size of species-specific
confinement pens and how it is challenging
various aspects of the industry.
Demand for humanely raised meat
and poultry products is part of changing
consumer perceptions of healthy eating.
The manifestation of the trend may be
seen in the proliferation of company and
industry-wide declarations of intent to
offer products that meet the demand.
Many of the efforts do not simply involve
the replacement of some ingredients with
others, but may require the wholesale
restructuring of certain portions of the
supply chain.
Poultry production provides a strong
example. In early 2016, a rush of food
companies, retailers and food service
operators issued commitments to source
eggs only from birds raised in cages
that offer greater space for movement.
The changes are forcing egg producers
to invest significant capital sums to
reconfigure operations in order to meet
their customer's commitments.
The national shift from traditional egg
production practices to those perceived
as "cage free" was spawned by legislation
that passed in California requiring eggs
sold in the state meet a specific definition.
This past November, Massachusetts
passed legislation regulating how chickens,
pigs and veal calves are housed.
A report from the market research
company Packaged Facts shows 53%
of US adults said they believe humanely
raised meat and poultry products are
healthier, and identified several ways for
companies to capitalize on the trend.
The research company said animalwelfare related practices are essential to
staying competitive as more companies
demonstrate engagement in such
issues through labeling, advertising and
promotion.
In addition, the research group said
companies should leverage inherent
links between animal welfare and the
healthfulness and sustainability of meat,
poultry and dairy products. If the clean
label and free-from trends are any kind of
guide, the demand for improved animal
welfare practices as a point of concern
among consumers and differentiation
among competitors will continue to
expand.
by Keith Nunes
knunes@sosland.com
JUNE 2017 | Culinology |
25
Table of Contents for the Digital Edition of Culinology - June 2017
PRESIDENT'S letter -- An evolving industry
EMERGING trends -- Trends driving growth in specialty food
EMERGING trends -- Tapping the power of pulses
INGREDIENT trends -- RISING STARS among ancient grains
LABELING trends -- Signs of the times
EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
MEMBER profile -- HITTING the mark
MEMBER profile -- A new voice in food
EXPERT voices -- INSIGHTS from Industry Trendsetters
INDUSTRYNEWS -- Positioned for the future
INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
INDUSTRYNEWS -- RCA announces new officers
INDUSTRYNEWS -- Culinology awards honor industry leaders
PETITS fours -- Burger BOOM
PETITS fours -- Trends driving a category in transition
PETITS fours -- Plant-based trending? Think again, says NPD
PETITS fours -- Global savory snack market ripe for growth
PETITS fours -- How Tyson Tastemakers is changing the game
NEWS bites
Culinology - June 2017 - 1
Culinology - June 2017 - 2
Culinology - June 2017 - 3
Culinology - June 2017 - PRESIDENT'S letter -- An evolving industry
Culinology - June 2017 - 5
Culinology - June 2017 - EMERGING trends -- Trends driving growth in specialty food
Culinology - June 2017 - 7
Culinology - June 2017 - 8
Culinology - June 2017 - 9
Culinology - June 2017 - EMERGING trends -- Tapping the power of pulses
Culinology - June 2017 - 11
Culinology - June 2017 - INGREDIENT trends -- RISING STARS among ancient grains
Culinology - June 2017 - 13
Culinology - June 2017 - 14
Culinology - June 2017 - 15
Culinology - June 2017 - 16
Culinology - June 2017 - 17
Culinology - June 2017 - 18
Culinology - June 2017 - LABELING trends -- Signs of the times
Culinology - June 2017 - 20
Culinology - June 2017 - 21
Culinology - June 2017 - 22
Culinology - June 2017 - 23
Culinology - June 2017 - 24
Culinology - June 2017 - EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
Culinology - June 2017 - MEMBER profile -- HITTING the mark
Culinology - June 2017 - 27
Culinology - June 2017 - MEMBER profile -- A new voice in food
Culinology - June 2017 - 29
Culinology - June 2017 - EXPERT voices -- INSIGHTS from Industry Trendsetters
Culinology - June 2017 - 31
Culinology - June 2017 - 32
Culinology - June 2017 - 33
Culinology - June 2017 - INDUSTRYNEWS -- Positioned for the future
Culinology - June 2017 - INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
Culinology - June 2017 - INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
Culinology - June 2017 - 37
Culinology - June 2017 - INDUSTRYNEWS -- RCA announces new officers
Culinology - June 2017 - 39
Culinology - June 2017 - INDUSTRYNEWS -- Culinology awards honor industry leaders
Culinology - June 2017 - 41
Culinology - June 2017 - 42
Culinology - June 2017 - 43
Culinology - June 2017 - PETITS fours -- Burger BOOM
Culinology - June 2017 - PETITS fours -- Plant-based trending? Think again, says NPD
Culinology - June 2017 - PETITS fours -- How Tyson Tastemakers is changing the game
Culinology - June 2017 - 47
Culinology - June 2017 - NEWS bites
Culinology - June 2017 - 49
Culinology - June 2017 - 50
Culinology - June 2017 - 51
Culinology - June 2017 - 52
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